To everyone who thinks gnocchi is too hard to make and that chevre is too strong, I say nonsense. Just don't work the flour (it can be gluten-free) in too much and you'll be fine.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/85062180/Recipe-Sam-Mannerings-gnocchi-with-broccolini-edamame-chevre-and-mint
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